Chicken & Chorizo Jambalaya

Chicken & Chorizo Jambalaya


Serves 4

  • 1 tablespoon Cowboy Steak Rub
  • 500 grams boneless chicken, cut to bite size pieces
  • 6 chorizo sausages, cut to bite size pieces
  • 2 capsicum, sliced
  • 2 cups celery, chopped
  • 1 onion, diced
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1.5 cups long grain rice
  •  Handful chopped parsley

Vegan Option

Substitute the chicken for chickpeas and red kidney beans. Add one can each of pre-cooked beans and chickpeas to the mix at the same time as you add the rice. 


  1. Place all ingredients except for rice and parsley into in a slow cooker. Stir gently to combine, cover with lid and cook for 4 hours on high or 7 hours on low.
  2. Stir in rice and cook for an additional 1 hour on high until rice is cooked.
  3. Fluff up with a fork and season to taste. Serve up in bowls and scatter over with a handful of parsley.